Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tortilla Chip | 1 medium flour (45g) | 140 |
| Yogurt | 170g plain Greek | 100 |
| Red Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large fresh jalapeño chili
- 1 pound tomatillos, husks discarded
- 1 tablespoon minced fresh coriander sprigs
- ½ cup finely chopped red onion
- ½ cup sour cream
- Garnish: small coriander sprig
- Accompaniment: spiced curly tortilla chips or plain tortilla chips
Directions
Cut 2 or 3 thin slices from tip of jalapeño (wear rubber gloves) and reserve for Garnish.
In a saucepan simmer tomatillos and remaining jalapeño in water to cover until tomatillos are tender, about 5 minutes, and transfer tomatillos, jalapeño, and ¼ cup cooking liquid to a blender or food processor.
Blend salsa until chopped but not completely smooth and transfer to a serving bowl.
Cool salsa and chill, covered, until cold. Salsa may be prepared up to this point 2 days ahead and chilled, covered.
Just before serving, stir coriander, all but 1 teaspoon onion, and salt to taste into salsa.
In a small bowl stir sour cream until smooth and spoon into center of salsa.
Garnish sour cream with coriander sprig, reserved jalapeño , and remaining onion and serve with chips.
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